Bacon Wrapped and Glazed Grilled Quail

Every year I’m asked for game recipes that don’t involve Italian dressing. It’s as if hunters only have one condiment in the pantry and it’s dressing. This quail will be glazed but with concoction of bourbon, Worcestershire and pepper jelly. That’s beats the heck out of dressing. Did I mention the quail would be wrapped in bacon?

If you haven’t grilled quail before, it’s really simple. This is a very straightforward recipe, so give it a try!

Combine the salt, mustard, oregano, coriander and celery seed to make a rub. Pat the quail dry and apply the dry rub to the quail.

The quail is ready for a bacon jacket:

Then, wrap a piece of bacon around each bird, securing with a toothpick; hold on tight, you don’t want your dinner flying away!

Set up your grill for direct grilling at 350 degrees. While the grill is warming up, make the glaze. Combine the pepper jelly, Worcestershire and bourbon.

Place quail on the grill and glaze:

Continue to glaze every time your turn the meat. Cook 4-5 minutes per side until cooked thoroughly and juices run clear (about 165 degrees) and then remove the Bacon Wrapped and Glazed Grilled Quail from your kamado cooker:

Plated:

So there’s your game recipe without any Italian dressing – Bacon Wrapped and Glazed Grilled Quail.